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–+ servings
a slice of creamy lemon pie topped with a slice of lemon

Creamy Lemon Pie

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Created by Mariam Ezzeddine
If you need an easy dessert, you need to make this Creamy Lemon Pie. A buttery graham cracker crust filled with a creamy rich lemony filling, this lemon pie is so simple but delicious. It also only requires 8 simple ingredients that you probably already have in your kitchen!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
slices

Ingredients

For the Crust:

  • 9 sheets graham crackers finely crushed
  • ¼ tsp. salt
  • ¼ cup granulated sugar
  • 5 tbsps. unsalted butter melted

For the Filling:

  • 4 whole egg yolks
  • 2 tsps. lemon zest
  • 1 cup fresh lemon juice
  • 2 cans sweetened condensed milk

Instructions

For the Crust:

  • Preheat the oven to 350F. Spray a pie plate with non-stick spray. Set aside.
  • In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
  • Firmly press the crumbs into the pan.
  • Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.

For the Filling:

  • In a medium bowl combine all of the ingredients with a hand mixer until fully combined.
  • Pour the filling into the cooled pie crust.
  • Place in oven and bake for 18-20 minutes or until only the center of the pie is jiggly.
  • Remove from oven and allow to cool before placing in the fridge to chill completely.

Notes

  • I recommend using fresh lemons for this creamy lemon pie to maximize the bright citrus flavors.
  • Be sure to fully preheat your oven for the best results.
  • To crush the graham crackers, you can run it through a food processor or crush it with a rolling pin in a Ziploc bag.
  • If you don’t want to crush the graham crackers yourself, you can purchase it pre-crushed.
  • The easiest way to separate egg yolks from egg whites is by cracking the egg and transferring the egg yolk back and forth between the two halves of the shells, letting the egg whites drip out into a bowl underneath. 
  • It will take several hours for the lemon pie to chill completely so I highly suggest making this the day before you need it.
  • Be sure to zest the lemon before you juice them, It’s much easier doing it in that order.

Nutrition

Calories: 318kcal | Carbohydrates: 48g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 267mg | Fiber: 1g | Sugar: 43g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 1mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.